Pan-Seared Chicken with Pecan-Scallion Gremolata

One of our favorites. It's hard for me to eat one serving. This dish is amazing with any green. Our favorite is chicken placed over arugala. For 2 of us, I grab 3 large handfuls of arugala and place in mixing bowl. Squeeze 1 lemon over arugala. Drizzle with a little olive oil. Season with kosher salt and fresh cracked pepper. Toss with tongs. DELICIOUS combo!



The gremolata can be served over chicken, fish, beef, or on a toasted sandwich. Party of 1? It never hurts to have cooked chicken in the fridge for salads and prepared meals. Gremolata can also be kept in fridge.

hands-on time: 20 minute
total time: 20 minutes
makes 4 servings

4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4 inch thick if necessary
1/4 tsp kosher salt for gremolata
1/8 tsp fresh cracked pepper for gremolata
3 tbsp extra virgin olive oil, divided
1/2 cup pecan halves, toasted
1 1/2 tbsp fresh lemon juice
4 green onion chopped (green and light green parts only)
1/4 cup freshly grated Parmigiano-Regiano cheese

Combine pecans, juice, onions, 1/4 tsp salt and 1/8 tsp pepper in a mini food processor; pulse until finely chopped. Add the remaining 2 tbsp olive oil, and pulse to combine. Transfer mixture to a bowl; stir in cheese. Set aside.

Heat a skillet over medium-high heat. Season chicken generously with kosher salt and fresh cracked pepper. Add 1 tbsp olive oil to pan; swirl. Add chicken; cook 4 minutes on each side or until done.Trasnfer to a cutting board.

Slice chicken across grain. Place on plate; top with gremolata. Garnish with chopped green onions and a lemon wedge. The warm chicken softens the gremolata. Ahhh...I can taste it just thinking of it.



Recipe courtesy of Cooking Light